The running baker - baking and running for peace

Published 2014-10-23 in The running baker,

October 24th is International Bake Bread for Peace Day The running baker joins the initiative by baking, running, and sharing pictures via my instagram account tomorrow. I will simply use flour, water and salt to create the bread and as usual I bake and run (within the city of Basel), you pay and enjoy! Tomorrow I will be baking:
 
- 3 Pavé - this classic bread needs 48 hours to develop a rich and full texture. Made of wheat and rye flour, a special sourdough, water and salt. As simple as that! 
 
- 3 durum breads. Golden, crusty wheat bread made with durum flour, sourdough, water and salt. Imagine that with a piece of cheese for your Saturday breakfast... 
 
Price: 5 francs per bread (last week before prices increase so you better take the chance!) 
Delivery time: Friday 24th October between 2 - 4 pm (I can leave it in your post box if you're not home)
Make sure to get your bread/s by writing a comment to this post indicating which bread/s you want, when you want it and where you want it delivered. I will confirm your order.
 
Comments (3)
Delivery,

The running baker - 6 breads for Friday!

Published 2014-10-15 in The running baker,

The running baker is delivering bread this Friday 17th October! I bake and run (within the city of Basel), you pay and enjoy! I will be baking:
 
- 3 "Frölosofi" - wheat and rye sourdough bread with flax seed, sunflower seed and sesame seed. One of my own favourites!
 
- 3 wheat and rye sourdough with spelt flour, apricots and roasted hazelnuts - have it with a warm cup of tea now that fall is here! 
 
Price: 5 francs per bread
Delivery time: Friday 17th October between 3 - 5 pm (I can leave it in your post box if you're not home)
Make sure to get your bread/s by writing a comment to this post indicating which bread/s you want, when you want it and where you want it delivered. I will confirm your order.
 
Comments (5)
Delivery,

African biscotti with cashews, macadamia nuts and dark chocolate

Published 2014-10-03 in Recipes: sweet stuff,

 
This Monday I came back from Tanzania, where I had been two weeks for work. As usual, and as shared on instagram, I brought home some souvenirs - all of them edible. First thing I did when I came home was to bake! Had a lot of urge to hang out with some dough :) I brought back two different kinds of organic honey, organic mulberry jam, papaya/ginger marmelade, cashew nuts, macadamia nuts and organic vanilla (my bag was the best smelling one on the plane I am sure!). What to do with this, I asked myself? I had seen a recipe in one of the domestic inflight magazines on biscotti with macadamia nuts, and based on that and with a bit of imagination I created:
 
African biscotti with cashews, macadamia nuts and dark chocolate
ca. 20 pieces
 
Ingredients:
40 g butter
100 g coconut sugar
100 g unrefined sugar (Swedish: råsocker)
2 eggs
1 teaspoon baking soda (Swedish: bakpulver)
50 g cashew nuts, chopped
50 g macadamia nuts, chopped
200 g dark chocolate (70%)
270 g vetemjöl
1 vanilla pod (Swedish: vaniljstång)
 
This is how to do it:
Pre-heat the oven to 175°C. Mix butter, sugar and vanilla in a bowl. Add the eggs and whip into a thick batter. Chop the nuts and chocolate. Add it into the batter. Mix flour and baking soda and add into the batter. Turn the batter onto a floured baking paper (the dough is a bit sticky) and shape into two 25 cm long loaves. Place the loaves on a baking tray and bake until golden brown, ca. 25 min. Take the loaves out and let cool in room temperature for one hour. When cooled, cut into biscotti, about 2 cm thick pieces. Turn the oven to 75°C. Place the biscotti on a baking tray and dry them in the oven until dry, ca. 1,5 hours.
 
 
The loaves before going into the oven
 
 
After being baked, cooled and sliced
 
Store in a cool, dry place
 
 
 
Comments (0)
Africa, Afrika, Biscotti, Cashewnötter, Choklad, Kokossocker, Macadamianötter, Tanzania, Vanilj, cashew nuts, chocolate, coconut sugar, macadamia nuts, vanilla,

Språkbyte / Change of language

Published 2014-10-03 in General,

I am now officially changing the language of this blog into English. Headings and other text will be changed gradually. Previous postings will remain in Swedish. The reason for this change is to enable for example my The Running Baker customers here in Basel to also read the blog.
 
I sincerely hope that my Swedish readers will continue to visit the blog despite the change. In the recipes I will translate "difficult" ingredients into Swedish.
 
Comments (0)

I am back from Africa! Book your Friday bread!

Published 2014-10-01 in My bakery, The running baker,

The running baker är tillbaka efter två veckor i Tanzania och levererar nu på fredag 3 oktober! Jag bakar och springer (inom Basel stad), du betalar och njuter! Jag kommer att baka:
  • 3 st Afrikainspirerade surdegsbröd med macadamianötter, mango och ekologisk avocadohonung från Tanzania - hello Africa!
  • 2 st ljusa vete- och dinkelbröd med surdeg och vallmofrön - som frallorna man fick när man var liten!
Pris: 5 franc per bröd.
Leveranstid: fredag 3 oktober mellan kl 14 - 15.30 (OBS! Kan lämna i postboxen ifall du inte är hemma)
Du säkrar ditt/dina bröd genom att skriva en kommentar till det här inlägget med vad du vill ha, när du vill ha det och vart du vill ha det levererat. Jag konfirmerar din beställning. 
 
 
The running baker is back after two weeks in Tanzania and will be delivering bread again on Friday 3rd October! I bake and run (within the city of Basel), you pay and enjoy! I will be baking:
  • 3 Africa-inspired sourdough breads with macadamia nuts, mango and organic avocado honey from Tanzania - hello Africa!
  • 2 wheat and spelt sourdough breads with poppy seed - like the buns from the bakery of your childhood (at least in Sweden...)!
Price: 5 francs per bread
Delivery time: Friday 3rd October between 2 - 3.30 pm (I can leave it in your post box if you're not home)
Make sure to get your bread/s by writing a comment to this post indicating which bread/s you want, when you want it and where you want it delivered. I will confirm your order.
 
Comments (7)
Leverans,

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THE BAKER

My profile pictureI am a Swede living in Switzerland and I love to make bread, especially slow sourdough bread. One day I want to open my own bakery and meanwhile I am exploring and experimenting with recipes and techniques to collect as much knowledge as possible. The blog is my note board to keep track of all I want to learn.



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